Mini Vegan Cheesecakes
Mini Vegan Cheesecakes


6 Emmy's Organics Lemon Ginger Coconut Cookies
2 cups Soaked Cashews
1 can Coconut Milk
Juice of 1 lemon
1 tsp Vanilla Extract
A pinch of salt
Blueberries (optional)
by @veggieworldrecipes


1.Mix all ingredients together in a blender until creamy. Break each of the Emmy's Lemon Ginger Coconut Cookies in half. Press each cookie half into the bottom of a mini muffin tin. Pour the blended mixture over each Emmy's crust. Pop into the freezer for 2 hours. Enjoy!

by @veggieworldrecipes

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